Preparation

Heat 1 tablespoon of the oil in a saucepan. Add the onion and garlic and cook for 5 minutes until soft. Add the tomatoes, stock and soy sauce. Bring to a boil, then reduce to a fast simmer and cook for about 15 minutes, or until the sauce begins to thicken. Add the sugar, mustard, and mixed beans. Continue to cook for a further 5 minutes, until the beans are hot. Preheat the oven to 400 degrees F. Meanwhile, make the topping. Mix the flour, cornmeal, salt, baking powder, milk, egg yolks, oil and half of the cheese in a bowl. Beat together to make a fairly stiff batter, adding a little extra milk if necessary. Beat the egg whites in a clean bowl until stiff, then, using a metal spoon, fold carefully into the batter. Transfer the beans to a shallow ovenproof dish and spoon over the topping. Sprinkle over the remaining cheddar cheese and cook for 20 minutes, until the topping is golden brown and well risen.